baking experiment

[kareina]

Yesterday we stopped by a second hand store and came home with some yarn to experiment with, a copy of Marion Zimmer Bradley's Storm Queen in Swedish, a new shirt for me in a lovely shade of blue, and a new set of kitchen toys.

I have seen little sets of tiny fluted tart pans elsewhere, but have never been willing to pay the cost for something that won't be used often. But when I saw them on sale for 20 SEK (about €2) I decided to pick them up. The set is 36 tiny pans, each of which holds exactly 1 tablespoon of liquid.

Since I had the new toy it was necessary to use it straight away, and I felt creative, so I just made something up.



Raspberry-almond tarts

For the crustI took 1/3 cup of rolled oats, ran them through the food processor to make flour, then mixed it with 1 cup of white flour, around 1/4 cup butter, a teaspoon of dark brown cane sugar a half teaspoon on honey, a few drops of lemon juice, and enough water to make a nice dough. This made not quite as much dough as I now think I should have used--this much dough turned into 36 balls of dough measuring one teaspoon each. If one pushes a dough ball that size into these tart pans and then uses another pan to press the dough evenly into the fluting the dough reaches nearly, but not quite, to the top edge of the pan. I think that 1.5 teaspoons of dough each would have been better.

For the filling I took 1 cup of almonds, ran it through the food processor, then added one cup of raspberry jam and processed it enough more to get it completely mixed. This gave just enough filling to fill every tart (ok, I mixed it in two batches using 1/2 cup of ingredients at a time, realized that I had only half as much as I needed, and made a second batch).

I baked them at 175 C, but didn't notice how long I left them in for--just enough for the crust to start to turn a bit golden.

They are quite tasty, but I think that if I make them again I will try doing the almond-jam blend with more jam and less almonds (perhaps 3/4 to 1/4?) because the filling starts out quite thick and just gets thicker--I think that a bit of liquid to cook down might be nice. Or perhaps I will blend in some frozen raspberries to get the extra liquid.



I had a great time at the SCA event this weekend, and intend to write up a summary, but I need to head out the door soon for a hearing exam, so it can wait until later...

Comments

[stitchwhich.livejournal.com]

I'm going to have to try your recipe. I don't have the fluted baking tins, but I do have a 'mini-muffin' set of tins and I'd bet that the crust would form well over the backs of them, and then I could fill them.